Vegan Bourbon Mushrooms and Rice

Vegan Bourbon Mushrooms and Rice

What is totally amazing, super fast, sticky and sweet but refined sugar free? Answer: These vegan Bourbon mushrooms and rice! Quickly seared mushrooms, tossed in a sweet and salty, sticky Bourbon sauce. Served over rice! I’ve had Bourbon chicken in my youth, and I loved it. It wasn’t until recently I realized that originally the sauce didn’t actually have Bourbon it was just created by an Asian chef who worked on Bourbon street.

I did actually put Bourbon in my sauce, some people do, some don’t. If those are the options though, I think yes to the Bourbon is always the right decision! The sauce generally will have brown sugar and ketchup, so I replaced those with coconut sugar and tomato paste, in an effort to make this a tiny bit healthier.

Well, the first time I made these vegan Bourbon mushrooms and rice, it was gone in two point five seconds. I thought it was pretty dang incredible, and apparently my family agreed. I really am a fan of any crazy yummy meal that takes literally no effort and is done in no time!

Vegan Bourbon mushrooms and rice is a new favorite dish in my house, and inevitably it will happen in your house as well. Mushrooms are so versatile and incredibly delicious, but tossing them in this Bourbon sauce may be the best way to eat mushrooms! 

Vegan Bourbon Mushrooms and Rice


  • 16 oz. Mushrooms, I used button mushrooms
  • 2 Tbsp. + 2 tsp. Olive oil, divided
  • 2 Cloves Garlic, chopped
  • 1/4 tsp. Ginger, grated
  • 1/4 C. Apple juice
  • 1/4 C. Soy sauce
  • 1/3 C. + 1 Tbsp. Water, divided
  • 1/4 C. Bourbon
  • 1 Tbsp. Apple cider vinegar
  • 1 Tbsp. Tomato paste
  • 1/4 C. Coconut sugar
  • 1 Tbsp. Corn starch
  • 1 C. Rice
  • Salt and Pepper to taste
  1. Begin to cook your rice according to package instructions.
  2. While your rice is cooking, cut your mushrooms into quarters.
  3. Then heat the 2 Tbsp. olive oil in a non stick pan on high. Once the pan is hot, add the mushrooms, toss. Sear the mushrooms, reducing heat if needed. The mushrooms will release their liquid after a few minutes, then continue cooking for another 3-5 minutes until they are nice and brown. Season with a little salt and pepper and then remove from the pan and set aside.
  4. Now, in the same non stick pan, heat the 2 tsp. of olive oil on medium. Then add the garlic and ginger. Saute for a minute, then add the apple juice, soy sauce, the 1/3 Cup of water, the Bourbon, the apple cider vinegar, tomato paste and coconut sugar. Whisk to combine.
  5. Bring to a simmer, then reduce heat to low and continue to simmer on low for about 5-10 minutes. Make sure the Bourbon flavored has cooked off.
  6. Now whisk together the corn starch and remaining 1 Tbsp. of water. Then add that to the sauce. Whisk to combine, and cook for another minute until the sauce has thickened.
  7. Taste and adjust the sauce seasoning if needed. Then add the mushrooms into the sauce and toss to coat.
  8. Once the rice and mushrooms are done, serve the mushrooms and sauce over the rice.

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